jstewismybastardson
Lord Shitlord aka El cibernauta
great stuff guys!
that is the key for me. the steam really makes it nice..
also dont forget to put the rub inside the cavity as well (Im sure you do anyway)
Yup. One should even try to get it under the skin of the bird where possible too. A lot of folks make chicken that has great tasting skin but the rest is kinda bland.
A couple places i go. I also look at message boards just like this one...
The Smoker King » Outdoor Cooking; Barbeque, Sauces, Mops, Rubs
Food.com - Thousands Of Free Recipes From Home Chefs With Recipe Ratings, Reviews And Tips
might be the best BBQ book I ever got. I have done almost every receipe in here
WEBERS REAL GRILLING : OVER 200 ORIGINAL RECIPES: Amazon.ca: JAMIE PURVIANCE: Books
You guys are still talking food?
Not that I'm complaining or anything...
I like making people fat. It makes me look skinnier.
I like making people fat. It makes me look skinnier.
Question: when making ribs, do you sauce them as they cook, sauce on the side as you serve them, or dry-rub only?